Variations on this recipe can be found on loads of amazing food blogs like Smitten Kitchen, the Busty Baker, and others!
Note: These do contain some booze that isn't cooked off, so please be careful (no heavy machinery, etc.) and keep them away from the youngsters.
Also Note: "Irish Car Bomb" is a pretty horrible thing to call a drink or a cupcake. You could also call them "Car Bombs" but that's not much better really - Chocolate Guinness Cupcakes with Whiskey Ganache filling and Irish Cream Frosting works, but it's a bit long.
Step 1: You'll Need. . .
- Bowls (you'll need at least 3, or you can wash one between each portion of preparation)
- Measuring cups and spoons
- Piping bag (you can also use plastic bags for this - you'll need 2)
- Muffin tin
- Cupcake papers
- A melon baller or small spoon
- 1/2 cup Guinness (or other stout)
- 1/2 cup butter (melted)
- 3/8 cup (aka 1/4 and 1/8 cups) cocoa powder
- 1 cup flour
- 1 cup sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 3/8 cup (aka 1/4 and 1/8 cups) cup sour cream
For the Gnache
- 3 1/2 oz bittersweet chocolate
- 1/3 cup heavy cream
- 1 tablespoon butter
- 1 teaspoon Jameson whiskey (or other whiskey)
- 1/2 teaspoon vanilla extract
For the Frosting
- 1 1/2 cup powdered sugar
- 1/2 cup butter (room temperature)
- 2 tablespoons Baileys (or other Irish cream liquor)
Step 2: Making Cupcakes!
- Preheat oven to 350 degrees (F)
- Melt the butter (on the stovetop or in the microwave)
- Add Guinness and cocoa powder and stir to combine well
- In a large bowl, mix the flour, sugar, salt, and baking soda
- Stir in egg and sour cream
- Add chocolate mixture and stir well
- Place cupcake papers in the muffin tin
- Spoon the mixture into the tin to fill about 3/4 full (you'll have enough for 12 cupcakes)
- Bake for 17 minutes
- Remove from oven and allow to cool fully
Step 3: Making Gnache!
- Gently heat cream on the stovetop or in the microwave
- Add chocolate and let sit for a few moments
- Stir gently until chocolate is melted and combined with the cream
- Mix in butter, vanilla, and Jameson
- Allow to cool until thick (semi-solid)
- Spoon into a pastry bag or plastic bag
Step 4: Making Icing!
- Pour all ingredients into a bowl
- Using a spatula (or electric mixer, if you're into that kind of thing) mix until very well combined
- Spoon into a pastry bag or plastic bag and chill until ready to use
Step 5: Some Assembly Required
- After the cupcakes have cooled, use a small spoon or melon baller to scoop out the centers
- Pipe in ganache to fill (but try not to have them overflowing
- Pipe icing onto the top - it's very sweet so you will probably not want a ton on each one
- Snarf down one or two, but try to share and avoid a cupcake hangover!